Green Mole Makes Itself at Home

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CreditCreditAndrew Scrivani for The New York Times

By Martha Rose Shulman

Jan. 5, 2016

One of the many reasons I love to make green mole is that it is so easy and quick to prepare. Yet the thick, nutty sauce you get is both complex and versatile, with a tangy, herbal flavor that is equally at home with chicken, seafood or vegetables.

Pumpkin seeds and tomatillos are at the heart of this spicy sauce. The pumpkin seeds, toasted until they pop, then puréed with tomatillos, lettuce, cilantro, onion, garlic and chiles, give it substance and its underlying nuttiness.

Yet for all that nuance, there are only three basic steps to making green mole: Whip up that purée in a blender; sear the purée in oil and cook it until it thickens slightly; then add chicken stock and simmer until the mixture is creamy.

Once the sauce is done, you can poach shrimp right in it; it only takes five to eight minutes to cook them in the simmering mole. Better yet, you can make the sauce up to three days ahead and keep it refrigerated until you’re ready to use it, or freeze it (whisk or blend to restore its consistency after thawing). Bring it back to a simmer and add the shrimp. When the shrimp are cooked through, spoon them and the sauce over rice or into warm tortillas, and dinner is ready.